Strawberry Chantilly

1/2 cup butter
1 cup flour
1/4 cup packed light brown sugar
1/2 cup ground walnuts

Cut butter into flour and sugar to make crumbs. Stir in nuts. Put on rimmed cookie sheet and bake at 350º 20 minutes, stirring every 5 minutes. Cool.

In a large bowl beat together until stiff ( 10-12 minutes ) 2 egg whites, 2/3 cup sugar and 2 Tbsp lemon juice. Add 1 pint sliced strawberries. Stir in an 8 oz. container of thawed Cool Whip

Remove 1/3 cup of the crumbs. Pack the rest into a 13"x 9"x 2" pan. Cover with strawberry whip. Sprinkle with remaining 1/3 cup crumbs.

Wrap with foil and freeze. Thaw 30 minutes before cutting into squares and serving. This is a nice summer dessert to have on hand.
Nancy in PA

http://www.nancyskitchen